I just use the fresh-pack dill recipe from the Bernardin Guide to Home Preserving book but there are gazillions of versions of that basic recipe out there. Some examples are here and here. My version adds in a couple peeled cloves of garlic, and if you want to add some bite, just put in about a 1/4 tbsp of chili flakes. I find chili flakes are pretty potent when canned — more so than when eaten just dry or cooked in food, so go easy — it’s very easy to overdo it. I also add a dried bay leaf to each jar. Have fun!

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Hello there!

Welcome to my blog! I’m Sarah Mulholland, an urban farmer, a kitchen scientist, yarn pack rat and fabric stasher. In my day (and sometimes night) job, I manage social media and community for a small art and design university.